Passover Seder Feast

I made a few last minute changes - but everyone left with smiles on their faces.

I had rice cakes for myself while everyone else had matzo.

Charoset Great on matzo and rice cakes

(6) large red delicious apples - grated and drained of juice (put juice on the side)
(3) tablespoons of lemon juice
(1) tablespoon of cinnamon
(1/2) cup of juice from apples
(1/2) cup of honey
(1/2) cup of chopped raw macadamia nuts

Toss apples with lemon juice to keep from over browning. Take 3/4 of grated apples, all juice and honey, cinnamon and puree mixture. Add balance of apples and macadamia nuts, mix, put in container. Serve cold.

O Salmon Balls, a nice alternative to Gefilte Fish

(1) pound of ground raw salmon
(2) eggs at room temperature
(8) tablespoons of oatmeal
(1) tablespoon of sea salt
(1) tablespoon of onion powder

Mix all ingredients, form into oval balls, and boil in water for 6 minutes. Makes 6 - 8 balls. Let cool, put in storage container and cover with chicken broth. Serve cold.

For the main course, I steamed broccoli with a little melted butter.

Tzimmes

(5) pounds of carrots, cleaned, cut and boiled till soft
(3) tablespoons of butter
(20) ounce can of chopped pineapple packed in juice (drain juice)
(15) ounce can of apricot halves (cut up and drain juice)
(1) cup of cranberry raisins
(1) cup of brown/raw sugar
(1) tablespoon of sea salt.

Mash cooked carrots with butter. Add rest of ingredients. Grease casserole dish with additional butter. Pour contents in casserole and bake at 375º for an hour. Ready to serve.

O Apricot Chicken Divine

Prepare glaze:
(1) cup of O Onion Soup (see March 28th)
(1) cup of apricot preserves ( just fruit)
(1) tablespoon of ground mustard
(1) teaspoon of sea salt

Blend all ingredients and set to side.

(8) skinned chicken breast halves
(2) tablespoon of slivered almonds
(1/2) cup of thinly sliced purple onion (separated)
(1) cup of spelt flour
(1) teaspoon of sea salt
(1) can of apricot halves packed in juice (drained)
(2) tablespoons of butter
(2) tablespoons of canola oil

Melt butter and oil and grease large casserole dish. Rinse chicken breasts, put flour and salt in a plastic bag, shake (coat) each chicken breast (one at a time) and place 1 layer in the casserole dish.

Pour prepared glaze over all chicken breasts and top with onions. Add apricot haves and slivered almonds on top. Bake at 375º for 30-40 minutes. Baste every 20 minutes. Ready to serve.

For desert, I served macaroons and coffee.